Strawberry Cheesecake Pie Low Sugar Recipes

Steps:

• Beat 8 ounces room-temperature cream cheese, 1 cup confectioners' sugar, the zest of 1 lemon, 1 teaspoon vanilla and 1/4 teaspoon salt with a mixer until smooth. Dissolve 1 teaspoon unflavored gelatin powder in 1 tablespoon hot water; beat into the cream cheese mixture along with 1 1/4 cups plain Greek yogurt. Pour into a 9-inch graham cracker crust. Refrigerate until set, about 3 hours. Microwave 2 tablespoons honey 20 seconds. Stir in 1 tablespoon lemon juice, then toss with 2 cups sliced strawberries; spoon around the edge of the pie.

Steps:

• 1. Gather ingredients.
• 2. Beat whipping cream to soft peaks; gradually add, while beating, 1/2 cup granulated sugar substitute; beat to stiff peaks, but don't overbeat; set aside.
• 3. In a large bowl (5 qt. or larger,) beat softened cream cheese until smooth; add remaining 1/2 cup granulated sugar substitute; beat until well blended.
• 4. Add whipped cream to cream cheese mixture; beat until well blended.
• 5. Add three cups chopped strawberries; mix until well combined.
• 6. Add pudding mixes and 1 cup milk; beat for 2 minutes.
• 7. Pour into pie crusts/shells; garnish if desired. Refrigerate for an hour or so before slicing. Refrigerate leftovers. May be frozen and eaten like an ice cream pie, if desired. Recipe may be halved.

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Stir in sour cream and vanilla until blended. Fold in whipped topping. , Spread half of the glaze over bottom of crust; layer with strawberries. Top with remaining glaze. Spoon cream cheese mixture over the top. Refrigerate for 2-4 hours or until set. Garnish with mint and additional berries if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust until lightly browned, about 10 minutes.
• Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C).
• Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined.
• Pour filling into crust.
• Bake until filling is set, about 30 minutes.
• Remove from oven and let cool completely.
• Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly.
• Arrange the sliced strawberries atop the cheese filling.
• Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.

Steps:

• Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
• Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.

Steps:

• Preheat oven to 350F.
• Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender (I use a mixer), cover.
• Blend until smooth, Pour into crust.
• Bake for 35 to 40 minutes or until center is set.
• Cool completely in pan on wire rack.
• Arrange strawberries on top of pie; drizzle with jelly.
• Refrigerate for 2 hours before serving.